Lemony Cookies
Parchment paper, for lining the sheet pan
1 large egg
2 tablespoons honey or maple syrup (or more if you prefer sweeter cookies)
2 tablespoons coconut oil or ghee, melted
2 teaspoons freshly squeezed lemon juice
ВЅ teaspoon vanilla extract
2 cups almond flour
1 tablespoon lemon zest
Вј teaspoon baking soda
- Preheat the oven to 350В°F. Line a sheet pan with parchment paper.
- In a small mixing bowl, mix together the egg, honey or maple syrup, coconut oil or ghee, lemon juice, and vanilla extract. In a medium-size mixing bowl, mix together the almond flour, lemon zest and baking soda, combining well.
- Pour the liquid mixture into the dry mixture, stirring
to incorporate. - Using your hands, form the dough into Ping-Pong ball–size balls and place them on the prepared sheet pan. Using the bottom of a glass, the bottom of a jar or some other flat surface, flatten the dough balls so that they are about 1⁄4 inch thick.
- Bake the cookies for 10 to 15 minutes, or until they start to brown around the edges.
VariationS: Feel free to use some orange in addition to or in place of the lemon. Or some dried fruit (apricots, raisins) added would taste great, too!
